Fried Chickpea Tostadas with Cheese and Pickled Onions

How my symptoms showed up

• POTS: lightheadedness earlier in the day, especially when standing after sitting, improved once I ate

• Migraine: mild, diffuse head pressure without nausea or light sensitivity

• Lupus: baseline fatigue, no joint pain or active skin flare-up

Disorder safety check

Condition	Verdict	Notes
POTS	Helpful	Salt + carbs helped reduce symptoms
Lupus	Safe	No obvious inflammatory triggers
Vestibular migraine	Generally safe	Savory, controlled spice, predictable

Ingredients (1 serving)

For the chickpeas

• ½–¾ cup cooked chickpeas (canned, drained, and dried well)

• Neutral oil for frying

• Salt

• Paprika or chili powder

For the tostadas

• 2–3 tostada shells or crisp corn tortillas

• Shredded cheese (Oaxaca, mozzarella, or similar meltable cheese)

To finish

• Pickled red onions

• Optional: salsa verde or hot sauce (light amount)

How I made it

1. Fry the chickpeas: Pat chickpeas very dry with a towel. Heat a pan over medium-high heat with a thin layer of neutral oil. Add chickpeas in a single layer and let them cook undisturbed for 2–3 minutes before stirring. Continue cooking 6–8 minutes total until deeply golden and crisp in spots.

2. Season: Lower heat slightly and sprinkle chickpeas with salt and paprika or chili powder. Toss quickly so spices bloom in the oil without burning.

3. Warm the tostadas: Place tostada shells on a baking sheet. Sprinkle cheese evenly over each. Bake at 375°F (190°C) for 5–7 minutes until the cheese is fully melted and bubbling.

4. Assemble: Spoon hot fried chickpeas over the cheesy tostadas.

5. Finish: Top with pickled red onions. Add a small spoon of salsa or hot sauce if tolerated.